Beef Tacos

I can't believe I've never blogged about our favorite taco meat recipe! This America's Test Kitchen recipe is very similar to the one I grew up eating as a kid. This kind of taco meat is nice and saucy, with just a hint of spice, and you won't believe how quick it is to make. We like to make the Test Kitchen's refried beans to go with it.

Beef Tacos
adapted from The America's Kitchen Family Cookbook
serves 4

Notes: I've discovered that the quickest way to mince onions is to use a food processor. Peel and quarter the onion, then pulse in the processor, stopping to scrape the sides every 3-4 pulses. Just make sure that when you open the lid, for the love of god, DON'T stick your face over the opening, unless you want a face full of eye-burning onion fumes.

1 tablespoon vegetable oil
1 onion, minced
3 garlic cloves, minced
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
Salt
1 pound (90 percent lean) ground beef
1/2 cup smooth canned tomato sauce (8-ounce can)
1/2 cup low-sodium chicken broth
2 teaspoons cider vinegar
1 teaspoon light brown sugar
8 taco shells

Heat the oil in a large skillet over medium heat. When the oil is shimmering, add the onion and cook for about 5 minutes, or until softened. Stir in the garlic, spices, and 1 teaspoon salt. Cook for about 30 seconds, until fragrant.

Add the ground beef. Cook for about 5 minutes or so, breaking it up with a wooden spoon, until no longer pink. Stir in the tomato sauce, broth, vinegar, and sugar. Simmer for about 10 minutes, until thickened. Taste and season salt to taste.

Divide the filling evenly among the taco shells. Top with cheese, lettuce, and tomatoes (or whatever toppings you like).